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Dishes
| Creamed bluepoint oysters with leek custard | $8.00 |
| Baked oysters five ways | $7.50 |
| Strawberry shrimp | $7.40 |
| Green pasta stuffed with smoked trout/tomato sauce w/ mustard, herbs & vermouth | $7.00 |
| Cheesecake made with smoked salmon, leeks and truffles/apple wine sauce | $8.00 |
| Old fashioned cream of celery soup | $4.00 |
| Sea scallops with celery rood and spinach | $8.00 |
| Tiny duck burger in puff pastry/onion cream | $7.50 |
| Grilled veal and arugula sausage/quince chutney | $8.00 |
| Sweet potato fettucini with tomatoes and wild mushrooms | $7.50 |
| Pork and apple stir-fry with wild rice | $7.00 |
| Prime tenderloin of beefsteak, grilled with fresh thyme | $19.95 |
| Sea scallops poached with pear in zinfandel wine | $18.50 |
| Duck breast grilled rare/sauce of port wine shallots, cream and pureed dates | $19.50 |
| Roast port tenderloin/cranberry glaze | $17.00 |
| Boneless breast of capon, stuffed with country ham, two sauces | $14.50 |
| Smoked veal sweetbreads/champagne sauce | $18.00 |
| Grilled lamb chops/basted red currant sauce | $19.50 |
| Veal scallops saute/morel mushrooms | $19.50 |
| Baby coho salmon/pinot noir sauce | $19.50 |
| Red pepper noodles with lobster, langostino and cream | $19.50 |
| Grilled swordfish steak with crawfish butter | $19.50 |
| Farm catfish filet, saute with chestnuts | $12.75 |
| Roast saddle of rabbit with leeks and rosemary | $17.50 |
| Richard's Light Dinner - Each day the chef selects a three-course dinner, low in calories, yet delightfully presented to satisfy everyone concerned with his diet | $24.50 |
| A sampler dinner: Chef selects smaller portions of four first courses, four main courses and four desserts (not available Saturdays) | $32.50 |